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Green Beans with Walnuts, Cranberries and Blue Cheese

By Deen Brothers


Difficulty: Easy

Prep time: 15 min

Cook time: 5 min

Servings: 8 servings


  • 1 3/4 pounds green beans
  • 3 tablespoons roasted walnut oil
  • 1 tablespoon sherry vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup toasted walnuts
  • 1/3 cup dried cranberries
  • 1 small shallot
  • 2 ounces blue cheese, crumbled


Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 minutes. Remove the green beans from the boiling water, run under cold water for a few minutes to stop the cooking, and then drain and dry well.

Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper.

Add the cool green beans to a large bowl and toss in the walnuts, cranberries and shallots and drizzle in the vinaigrette. Place on a platter or serving dish and sprinkle with the blue cheese.